Name: Honey Butter Cornbread Poppers Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 cup cornmeal; 1 cup all-purpose flour; 1/4 cup sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup butter, melted; 1/4 cup honey; 1 cup buttermilk; 2 eggs

Introduction

Honey Butter Cornbread Poppers are a delightful bite-sized treat that combines sweet honey and rich butter with classic cornbread flavors. Perfect as a snack or alongside your favorite meal, these poppers are easy to make and irresistibly tasty.

The image shows a close-up of a stack of small, round, golden-yellow cakes with a shiny, slightly crispy top and soft texture inside. The cakes are piled neatly on top of each other on a white plate, making the bright yellow color stand out. The background is a white marbled texture, adding a clean and simple look to the photo. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, melted
1/4 cup honey
1 cup buttermilk
2 eggs

Instructions

Step 1: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent sticking.
Step 2: In a large bowl, whisk together the cornmeal, all-purpose flour, sugar, baking powder, and salt until well combined.
Step 3: In a separate bowl, mix the melted butter, honey, buttermilk, and eggs until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the poppers tender.
Step 5: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
Step 6: Bake for 12 to 15 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Remove from the oven and let the cornbread poppers cool slightly before serving. Enjoy warm for the best flavor.

Tips & Variations

For a savory twist, add a pinch of cayenne pepper or fold in some shredded cheddar cheese before baking.
Serve with extra honey butter on the side for a deliciously sweet finishing touch.
To make these gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Storage

Store leftover cornbread poppers in an airtight container at room temperature for up to 2 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm in a preheated oven at 350°F (175°C) for about 5-7 minutes or until heated through.

How to Serve

A close-up view of a stack of small, round, golden-yellow patties with a slightly shiny surface, showing a soft and smooth texture. The patties are piled on a white plate, and the plate is set on a white marbled surface. The light highlights the warm color and slight crisp edges of the patties. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute buttermilk with regular milk mixed with a tablespoon of lemon juice or vinegar; let it sit for 5 minutes before using to mimic the acidity of buttermilk.

Can I make full-sized cornbread instead of poppers?

Absolutely! Simply pour the batter into a greased 8×8-inch baking dish and bake at 375°F (190°C) for 20-25 minutes or until a toothpick comes out clean.

Honey Butter Cornbread Poppers Recipe

Print Recipe

★★★★★

4.5 from 64 reviews

Honey Butter Cornbread Poppers are delightful mini cornbread bites, sweetened with honey and enhanced with a buttery richness. Baked to golden perfection, these poppers are moist and tender on the inside with a slightly crisp top, making them an irresistible snack or side dish perfect for any occasion.

Author: Dana
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 24 mini cornbread poppers 1x
Category: Snack
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 cup cornmeal
1 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt

Wet Ingredients

1/2 cup butter, melted
1/4 cup honey
1 cup buttermilk
2 eggs

Instructions

Preheat and prepare tin: Preheat your oven to 400°F (200°C) and grease a mini muffin tin to prevent the poppers from sticking.
Mix dry ingredients: In a large bowl, combine the cornmeal, all-purpose flour, sugar, baking powder, and salt, ensuring these are evenly mixed for consistent flavor and texture.
Combine wet ingredients: In a separate bowl, whisk together the melted butter, honey, buttermilk, and eggs to create a smooth and well-blended wet mixture.
Combine wet and dry: Pour the wet ingredients into the dry ingredients, stirring gently until just combined to avoid overmixing, which could make the poppers tough.
Fill muffin tin: Spoon the batter into the greased mini muffin tin cups, filling each about 3/4 full to allow room for rising.
Bake: Place the muffin tin in the oven and bake for 12-15 minutes, or until a toothpick inserted into the center of a popper comes out clean, indicating doneness.
Cool and serve: Remove from the oven and allow the cornbread poppers to cool slightly before serving. Optionally, serve with extra honey butter for added flavor.

Notes

For a more savory twist, add a pinch of cayenne pepper or shredded cheddar cheese to the batter before baking.
Store leftover cornbread poppers in an airtight container for up to 2 days, or freeze them for longer storage to maintain freshness.
Serving with extra honey butter enhances the sweet and buttery flavor, making them even more delicious.

Keywords: Honey Butter Cornbread Poppers, Mini Cornbread Bites, Sweet Cornbread, Snack Recipe, Easy Cornbread Recipe